I did a couple racks yesterday. I have a few questions now. Basically I injected mine, then rubbed, then threw them on. Trying to stick to the 3-2-1 somewhat close, it was apparent that running at 230F, I was no where near done in the 6 hrs. Maybe 7 though. However, I got sleepy and passed out!!! OOOPS! So, they ran 3-2-4 or close to that. Flavor was dead on but of course a little dry....duh... However, my ribs have never really come off with any extreme level of moisture. Questions: 1. How do you trim your slabs prior to smoking and what do you do with the extras? Already know about removing the membrane but I have been leaving the skirt flap on and the ends. I know some will trim. I am not sure where though. 2. Is moisture more a product of the meat quality or is there something else I can do to push moisture through the roof? I already inject and run a water box. I did foil on this cook as well. 3. How do you cut the ribs up? I realize we need to cut down the center of each bone but the "other" end is what is confusing. Do I cut through the bony stuff to make a long piece of meat or trim that end totally off? Should this be done prior to smoking? I left it all to try and retain all the moisture I could... My glaze seems to end up more sticky/goopy rather than glossy and thick. Not sure if this means I left my final glaze on too long or if my process is wrong. I use my homemade sauce (pro level goodness) and mix in a little apple juice to thin it and add moisture.. Maybe that is making the bark slimy?